1 small bitter gourd(hagalkayi/karela/karli)
1 cup scraped coconut
1 cup curd.
1 green chilli
1 tsp. Mustard
Salt to taste.
For seasoning
2 stsp. Oil
2 tsp. Mustard
1 tsp. Urad dal
1 red chilli
Pinch of hing
Method
Wash the bittergourd, into fine pieces, marinate with 1 tbsp. Curd and salt for ½ hr.
Squeeze out the bittergourd.
In a wok put a tsp. Of ghee, when it warms, season, to the seasoning add the squeezed bittergourd and green chilli.
Grind to fine paste coconut and curd.
When the bittergourd is well roasted to brown, and the fragrance emits, add in the ground mixture.
Goes well with rice, and even roti.
Traditionally, the bittergourd and greenchilli are roasted separately then mixed into the ground paste and seasoning is poured over it. This of course is a sure way of ensuring that there is no bitternerss, but is time consuming.
